Transcript Nerve activates contraction - Silver Falls School District

Chapter 14
Digestive – Metabolism &
Development
Food Breakdown in the Stomach
 Gastric juice - regulated by
nerves & hormones
 Presence of food or falling pH =
release of gastrin
 Gastrin causes stomach glands
to produce protein-digesting
enzymes
 Hydrocholoric acid makes
stomach very acidic
- Activates pepsinogen to pepsin for
protein digestion
- Provides a hostile environment for
microorganisms
Digestion and Absorption
 Protein digestion enzymes
- Pepsin – an active protein digesting enzyme
- Rennin – works on digesting milk protein
 The only absorption that occurs in the
stomach is of alcohol and aspirin
 Stomach empties in 4-6 hrs.
Digestion in the Small Intestine
 Enzymes from the brush border
- Break double sugars into simple sugars
- Complete some protein digestion
 Pancreatic enzymes
- complete digestion of starch (pancreatic amylase)
- Carry out half of protein digestion (trypsin, etc.)
- Responsible for fat digestion (lipase)
- Digest nucleic acids (nucleases)
- Alkaline content neutralizes acidic chyme
Stimulation of Pancreatic Juice
 Vagus nerve
 Local hormones
- Secretin
- Cholecystokinin
Absorption in the Small Intestine
 Water absorbed
 Nutrient absorption
- Mostly by active
transport
- Lipids absorbed by
diffusion
 Substances
transported to liver by
the hepatic portal
vein or lymph
Absorption in the Large Intestine
 No digestive enzymes
are produced
 Resident bacteria digest
remaining nutrients
- Produce vitamins K & B
- Release gases
 Water and vitamins K
and B are absorbed
 Remaining materials
are eliminated via feces
Propulsion in the Large Intestine
 Sluggish peristalsis
 Mass movements
- Slow, powerful movements
- Occur 3-4 times per day
 Presence of feces in rectum
causes defecation reflex
- Internal anal sphincter is
relaxed
- Defecation occurs with
relaxation of the voluntary
(external) anal sphincter
Nutrients – used for growth, maintenance & repair
Carbohydrates - Most from plants; Exceptions:
lactose from milk and some glycogens from meats
Lipids - Saturated fats from animals, Unsaturated fats
from plants, Cholesterol from egg yolk, meats, and
milk products
Proteins - Complete proteins –all essential amino
acids, Most from animals, Legumes and beans also
have proteins, but are incomplete
Vitamins - used as cofactors and act with enzymes, in
all major food groups
Minerals - many roles in the body, mineral-rich foods
are vegetables, legumes, milk, and some meats
Water
Metabolism
Chemical reactions
necessary to maintain
life
 Catabolism – substances
are broken down to simpler
substances
 Anabolism – larger
molecules are built from
smaller ones
 Energy is released during
catabolism
Carbohydrate Metabolism
 The body’s preferred
source to produce
cellular energy
(ATP)
 Glucose (blood
sugar) is the major
breakdown product
and fuel to make
ATP
Fat Metabolism
 Handled mostly by the liver
- Use some fats to make ATP
- Synthesize lipoproteins,
thromboplastin, and
cholesterol
- Release breakdown
products to the blood
 Body cells remove fat and
cholesterol to build
membranes and steroid
hormones
Protein Metabolism
 Proteins are conserved by body cells
because they are used for most cellular
structures
 Ingested proteins are broken down to amino
acids
 Cells remove amino acids to build proteins
 Synthesized proteins are actively transported
across cell membranes
 Amino acids are used to make ATP only
when proteins are overabundant or there is a
shortage of other sources
Role of the Liver in Metabolism
 Several roles in digestion
 Detoxifies drugs and
alcohol
 Degrades hormones
 Produce cholesterol,
blood proteins (albumin
and clotting proteins)
 Plays a central role in
metabolism
 Converts ammonia to
urea which is eliminated
in urine
Metabolic Functions of the Liver
Metabolic Functions of the Liver
 Fats and fatty acids are picked up by the
liver
- Some are oxidized to provide energy for
liver cells
- The rest are
broken down
into simpler
compounds and
released into the
blood
Cholesterol Metabolism
 Functions of cholesterol
- Structural basis of steroid hormones & vit D
- Major building block of plasma membranes
 Most cholesterol is produced in the liver
and is not from diet
Cholesterol Transport
 Cholesterol and fatty acids
cannot freely circulate in
the bloodstream
 They are transported by
lipoproteins (lipid-protein
complexes)
- Low-density lipoproteins
(LDLs) transport to body
cells
- High-density
lilpoproteins (HDLs)
transport from body cells
to the liver
Body Energy Balance
Energy intake = total energy output
= (heat + work + energy storage)
 Energy intake is liberated during food oxidation
 Energy output
- Heat is usually about 60%
- Storage energy is fat or glycogen
Regulation of Food Intake
 Body weight is usually relatively stable
- Energy intake and output remain about equal
 Mechanisms that may regulate food
intake
- Levels of blood nutrients
- Hormones
- Body temperature
- Psychological factors
Metabolic Rate & Body Heat Production
Basic metabolic rate (BMR) – amount
of heat produced by the body per unit of
time at rest
Influencing factors:
 Surface area – small body
higher BMR
 Gender – males higher BMR
 Age – children & adolescents
higher BMR
 Thyroxine - most important control factor
Total Metabolic Rate (TMR)
 Total amount of
kilocalories the
body must
consume to fuel
ongoing activities
 TMR increases
with an increase in
body activity
 TMR must equal calories consumed to maintain
homeostasis and maintain a constant weight
Body Temperature Regulation
 Most energy is released as
foods are oxidized
- Protein – 4 Kcal/g
- Carbs – 4 Kcal/g
- Fats – 9 Kcal/g
 Most energy leaves as heat
 body temp 35.6° - 37.8°C
(96° to 100° F)
 thermostat is hypothalamus
- Initiates heat-loss or heatpromoting mechanisms
Heat Mechanisms
Heat Promoting Mechanisms
 Vasoconstriction of blood vessels
 Blood rerouted to deeper, more vital
body organs
 Shivering – contraction of muscles
produces heat
Heat Loss Mechanisms
 Heat loss from the skin via radiation
and evaporation
 Skin blood vessels and capillaries are
flushed with warm blood
 Evaporation of perspiration cools the
skin
Developmental Aspects – fetal/baby
 Continuous tube by
the 5th week
 Digestive glands bud
from the mucosa of
the alimentary tube
 fetus receives
nutrients through
placenta
 In newborns, feeding
frequent, peristalsis
is inefficient, and
vomiting is common
Developmental Aspects
 Teething ~ age six mos
 Metabolism decreases
with age
 Middle age
- Ulcers
- Gall bladder problems
•
Old age
- Fewer digestive juices
- Peristalsis slows
- Diverticulosis & cancer
more common